Mexican Beef Stew
Tender beef chunks simmered with tomatoes, chiles, salsa, and warm spices make this hearty Mexican Beef Stew. Potatoes added late in cooking soak up the savory broth—serve with warm tortillas and lime wedges for a comforting, zesty meal.
Equipment
- Dutch oven or large heavy pot
Ingredients
Stew:
- 2 tablespoons olive oil
- 2 1/2 pounds beef stew meat
- 2 medium onions roughly diced
- 2 cloves garlic minced
- 20 ounces diced tomatoes with green chilies such as Rotel
- 1 cup tomato salsa
- 1 1/2 cups salsa verde
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 1/2 pounds peeled and diced potatoes
To Serve:
- tortillas warm, for serving
- lime wedges for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
- Add the beef, diced onions, and minced garlic. Cook, stirring often, until the beef is well browned and the onions have softened and turned translucent.
- Stir in the diced tomatoes with green chilies, tomato salsa, salsa verde, chicken broth, salt, black pepper, and ground cumin, mixing everything together. Do not add the potatoes yet.
- Bring the mixture up to a gentle boil, then lower the heat to maintain a steady simmer.
- Cover the pot tightly and let the stew simmer over low heat for about 1 1/2 hours, or until the beef is tender and easily pierced with a fork.
- Add the peeled, diced potatoes to the pot and stir to combine them with the stew liquid.
- Continue simmering for another 25–35 minutes, or until the potatoes are fork-tender and the stew has thickened to your liking.
- Taste and adjust seasoning if necessary. Serve the stew hot with warm tortillas and lime wedges on the side.